Nepitelle Version I*
For the dough
400 grams (about 14 ounces) flour
100 grams (about 3 1/2 ounces) butter, finely chopped
150 grams (about 5 1/4 ounces) sugar
2 whole eggs
1 egg yolk
a pinch of salt

For the filling
300 grams (about 10 1/2 ounces) of dried figs, finely chopped
100 grams (about 3 1/2 ounces) of walnuts, finely chopped
150 grams (about 5 1/4 ounces) of roasted almonds, finely chopped
100 grams (about 3 1/2 ounces) of raisins
200 grams (about 7 ounces) of orange marmalade
Zest of 2 oranges
2 cloves, crushed
1 teaspoon ground cinnamon

For brushing
1 egg, beaten

*For Nepitelle pastries using a filling of currants, chocolate, roasted almonds and Marsala wine see Italy Revisited/Calconi/ Nepitelle II

Prepare the filling, mixing the dry ingredients with the wet ones (the dried figs can be boiled for a few minutes to make them softer).

Prepare the dough.

Roll out the dough to half a centimeter thick.

Cut round disks with a diameter of about 10-12 cm.

Place a little filling on each disc and then fold in half, pressing the sides together with a fork (If the dough hardens, one can moisten the edges of the discs with a touch of beaten egg white).

Make two or three cuts on top of each crescent.

Brush the tops of the crescents with a little beaten egg.

Bake in a preheated moderate oven until golden -- about 20 minutes.

Cool before serving.

Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends, and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her. Mrs. Anna-Maria Benvenuto also copied recipes from Italian cookbooks, magazines and newspapers.The recipe in this entry was found in an Italian cookbook published in the early 1970s. Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. However, because of her enormous talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing.... Photo: Mary Melfi

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